Another one from the Canadian Living Test Kitchen (I trust their recipes)…  They listed the ingredients but no prep instructions.  I’ll make up my own 😉  I’m guessing they roast the corn before adding the tomatoes, etc., but I’m sure if you boiled it in water or steamed it in the Instant Pot, it would be just as good.  Brad and I have agreed to stick in in the BBQ (husk and all) and let it roast that way.

Ingredients:

• 2 cobs corn (unhusked)
• 1/2 cup coarsely chopped onion
• 2 or 3 quartered Roma tomatoes
• 2 tablespoons chopped fresh coriander
• 1 tablespoon lime juice
• 1 teaspoon minced jalapeno pepper (optional)
• 1/4 teaspoon salt

Preparation:

Roast, boil, or steam corn.  Once cooled, remove from the cob.

Add everything, except corn, in a food processor and chop it until desired consistency.  Empty into a bowl, add corn and mix well.

Note:  We’re making many batches to can it.  Also, I add a bit more lime juice to bring out the taste.

From the Canadian Living Test Kitchen (I trust their recipes)…

Ingredients:

• 2 cups white vinegar
• 1 cup granulated sugar
• 1 tablespoon salt
• 1 tablespoon dry mustard
• 1/2 teaspoon celery seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon hot pepper sauce
• 5 cups corn kernels
• 1 1/2 cup finely chopped onion
• 1 cup finely chopped celery
• 3 tablespoons all purpose flour
• 1 cup diced sweet red pepper
• 1 cup diced sweet green pepper

Preparation:

In large Dutch oven or saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in corn, onions and celery; reduce heat and simmer, stirring often, until softened, about 20 minutes.

Whisk flour with 3 tbsp (45 mL) cold water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

This is a really nice salsa recipe that requires no cooking, it’s mild but has a little kick to it in the back of your throat (nothing major though).  If you want it spicier, add peppers.  The original recipe called for green tomotoes, but I had red ones to use and they worked out great.  A friend of mine did hers with green and she really liked it.

Ingredients:

• About 13 cups chopped (quarters or eighths depending on size) Roma tomatoes
• 2 medium onions (we used 1.5 but we had the stalks of the onions in since they were out of our garden)
• 1 green or red pepper
• 1 c. fresh cilantro
• 2 tbsp. minced garlic
• 1/4 c. sugar
• 1 tsp. salt
• 8 – 10 tbsp. lime juice
• 3 tbsp. fresh oregano (you could probably use dried too, just crush it in your fingers before to release the taste)
• 3/4 tbsp. cayenne
• a couple of pinches red pepper flakes
• 1 tbsp. white vinegar

Preparation:

Combine tomatoes, onions, and peppers in a large bowl.

Mix cilantro, sugar, garlic, oregano, vinegar, and cayenne pepper together in a small bowl.

Fill food processor with about 2 cups tomato mixture, 1 tbsp. lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat processing with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended.  Stir complete batch together well.  

Can it or freeze what you don’t eat right away 🙂

Note:  You might have more tomato mixture left over than spice mix.  Don’t worry, just continue processing it to desired consistency and once it’s in the finished pot, stir it all together well.  Also, I added the remained of the lime juice into the processed pot.  If you don’t like much lime in it, use less.